Preparation

For crust:
Whisk 6 tablespoons ice water and egg yolk in small bowl to blend. Mix flour, sugar and salt in processor. Add butter. Using on/off turns, process until mixture resembles coarse meal. Drizzle egg mixture over. Using on/off turns, process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough together and divide into 2 pieces, 1 slightly larger than the other. Flatten into disks; wrap each disk in plastic and chill 1 hour. (Can be made 2 days ahead. Keep refrigerated.)

For filling:
Position 1 rack in center and 1 rack in bottom third of oven and preheat to 375°F. Toss first 8 ingredients in large bowl to coat.

Recent Review

I kept all these wonderful ingredients and flavors, which go so nicely with pears, but I changed this to a custard open-face tart, adding two beaten eggs and two tablespoons of melted butter to the original ingredients. Poured the mix over the sliced, arranged pears. The custard puffed up around the pears, and was smooth, beautiful and delicious! Baked at 450 for 20 mins, then 350 for 30. I will also use the original pie recipe for Thanksgiving!